From Joy of Baking’s recipe
- 2 cups (280 grams) all-purpose flour
- 1/4 cup (50 grams) granulated white sugar
- 2 teaspoons (10 grams) baking powder
- 1/4 teaspoon salt
- 1/3 cup (76 grams) cold unsalted butter, cut into 1/2 in cubes, keep in freezer until needed
- 1 large egg, lightly beaten
- 1 teaspoon pure vanilla extract
- 1/2 cup (120 ml) whipping cream or milk
- Preheat oven to 375 degrees F (190 degrees C) and place the rack in the middle of the oven.
- Line a cookie sheet with parchment paper.
- Lightly flour surface of a clean board (for later use when your hands are already sticky with the dough)
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- Take cut butter out of freezer and mix it with the dry ingredients in a food processor, pulse a few times and then leave it on for a minute. The mixture should look like coarse crumbs.
- In a small measuring cup combine the whipping cream, beaten egg and vanilla. Add this mixture to the flour mixture. Stir just until combined. Do not over mix.
- Set dough the prepared lightly floured surface. Roll or pat the dough into a circle that is about 7 inches (18 cm) round.
- Then, using a 2 1/2 inch (6.5 cm) round cookie cutter or glass, cut the dough into rounds.
- Place the rounds on the prepared cookie sheet, spacing a few inches apart.
- Brush the tops of the scones with a little cream. This helps to brown the tops of the scones during baking.
- Bake for about 15 – 18 minutes or until nicely browned and a toothpick inserted into the center of a scone comes out clean.
- Remove from oven and transfer to a wire rack to cool.
- Serve with jam!
Makes about 10-12